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Slow Cooker Beef Stifado with Tomato Sauce and Spices

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PREP TIME
15 min
COOKING TIME
370 min
TOTAL TIME
385 min
SERVINGS
6 servings
Dinner Greek
Slow Cooker Beef Stifado with Tomato Sauce and Spices
Ingredients
  • 3 tablespoons olive oil, divided
  • 2 pounds cubed beef stew meat
  • 1 large onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (3 inch) cinnamon stick
  • 2 large bay leaves
  • 1 sprig fresh rosemary
  • 1 teaspoon ground nutmeg
  • 1/16 teaspoon ground black pepper, or to taste
  • salt to taste
  • 1 cup red wine
  • 2 tablespoons vinegar
  • 2 tablespoons ketchup, or more to taste
  • 1 pound baby shallots, peeled
Instructions
1
Heat 2 tablespoons of oil in a large, deep pan over extremely high heat. Introduce beef, onion, and garlic into the pan; cook and stir constantly until meat is uniformly browned on all sides and onion has lost its rawness, approximately 6 to 8 minutes. Introduce tomatoes, a cinnamon stick, bay leaves, rosemary sprigs, pepper, and salt into the pan; cook over a moderate heat level, stirring occasionally, for roughly 3 minutes. Stir in wine and vinegar.
2
Transfer the beef mixture to a slow cooker and stir in ketchup. Cover the slow cooker and cook on Low for 6 to 8 hours, or until the beef is tender.
3
In a separate pan, heat the remaining 1 tablespoon of oil over high heat. Sauté shallots until they become soft and tender, approximately 3 to 4 minutes. Add the cooked shallots to the stew during its final 1 to 2 hours of cooking.
4
Before serving, remove and discard the cinnamon stick, bay leaves, and rosemary sprig.